Earlier this year one of my blocks for university meant that I had to spend 4 weeks in a kitchen that catered for a retirement village. One of the assignments involved preparing a menu item for the residents. I decided to try and make a healthier version of apple crumble, which was a dessert that they liked.
In doing some research I discovered that when you add oats to the topping it is no longer called apple crumble, but rather apple crisp. (Or maybe that’s just the American name?) Anyway in an effort to make the recipe healthier (still a treat, not quite healthy) I reduced the butter and sugar content and replaced a whole bunch of the flour with rolled oats (to add some fibre) – without, of course, compromising on taste. It has since become a easy and safe go-to recipe for me.
Serves: 4 (generously) to 6
Time to prepare: Very little 🙂
For the topping:
1/3 cup flour
1 Tblsp sugar
1/2 cup oats (or a little bit more if you want)
For the apple:
1 tin (365g) unsweetened pie apples, do not drain juice
1 1/2 Tblsp sugar
1 tsp cinnamon
1/2 tsp nutmeg
Optional extras: zest of 1 lemon, 1/4 cup raisins
Preheat oven to 180C
Rub together butter, flour, sugar (1 Tblsp) and salt. When well combined, mix in oats and squeeze to form large clumps. Chill in the freezer while preparing apple mixture.
Toss apples with sugar (1 1/2 Tblsp), cinnamon & nutmeg (and optional extras).
Place apple mix into dish or ramekins and top with topping (try to keep some smallish clumps).
Bake until golden brown and bubbling, about 60 minutes. It will not brown as much as some other recipes, due to the lower amount of butter in the topping.
The uncooked product: